1. Mix sugar with water. Place on fire and stir till sugar is dissolved.
2. Allow to boil for 2-3 minutes.
3. Add the paneer balls, and cover. Cook for 20 minutes.
4. During this time open the lid; sprinkle the balls with water, 3-4 times.
5. When rasagollas expand and float on top,( about 20 minutes) slowly pour ½ cup of water and switch off the fire.
6. Allow to cool. Serve after they are well soaked.

For Rasamalai:

1. Prepare Chhenna mixture as for rasgollas.
2. Shape into 2 cm round balls and press slightly to form discs.
3. Prepare syrup and cook them as for rasagollas.
4. Let them soak in syrup for 3-4 hours.
5. Boil 1 liter of full cream milk. Add sugar to taste.
6. Flavor with cardamom and saffron.
7. Drain the chhenna discs from syrup and add to hot milk.
8. Serve hot or cold( If serving cold some extra malai or cream can be added on top).

Makes:8 to 10